Focal Length:46mm
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All-purpose flour 2 cups( bleached variety, to get white color)

Salt- 3/4 th tsp.

water- 1/2 cup (+/- 3 tbsp)

yeast( active dry yeast)- 1 1/2 tsp. (or 1 small packet active dry yeast)

Sugar-2 tsp.

butter ( melted) or oil-2 tbsp.


In a wide mixing bowl, take 1/2 cup water( quantity varies depending on temp of room, moisture, summer vs. winter), add sugar, yeast and let raise for a minute, add melted butter or oil, salt and mix in the all- purpose flour 1/2 cup at a time to make a smooth dough. Knead well if using hands or run thru the dough blender few minutes( 5 minutes) if you are using a machine.

Let raise the dough for about 5 hours( will take less time in summer, about 2 hours) covered with a damp cloth.

Make small balls and roll into circles and place it on the iron griddle or other kind of pan (non stick does not work well)


extra step of letting it raise for the second time by after making the dough balls raise again will yield a much softer Naan.

Dough stays in the refrigerator for about 2 days and consistency will go bad after that.

If you are making ahead of time, make sure to keep it in a tightly covered container to keep it soft for a longer time.

Adding oil makes it lighter and fluffier. Butter makes it little dense and tastier.


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